TPMay's profile page
Recipes
Thai Summer Phyllo Cups
By TPMay
In a large bowl combine cabbage, baby greens, bean sprouts, radishes, green onions, cucumbers and basil mixing ligh...
- 1 1/2 cups packaged shredded cabbage and carrot mix (coleslaw mix)
- 1 1/2 cups mixed baby greens
- 1/3 cup fresh bean sprouts
- 1/3 cup red radish, finely diced
- 1/3 cup green onions, finely sliced
- 1/3 cup cucumber, peeled, seeded, and finely diced
- 3 tablespoons fresh basil, minced
- 1/3 cup rice wine vinegar
- 3 tablespoons canola oil
- 3 tablespoons honey
- 3/4 teaspoon crushed red pepper flakes
- 2 tablespoons butter
- 2 tablespoons olive oil 20 sheets Athens® Fillo Dough (9″x14″), thawed
- Cilantro leaves for garnish
Grilled Skirt Steak with Poblano-Corn Sauce and Salsa
By TPMay
Light a grill or preheat a grill pan
- 2 ears of corn, husked
- 1 large poblano chile
- 1/4 cup extra-virgin olive oil, plus more for grilling
- Salt
- Freshly ground pepper
- 1 3/4-pounds skirt steak, cut into 5-inch pieces
BANANA BEIGNETS WITH VANILLA BOURBON CARAMEL
By TPMay
In a mixing bowl, add the eggs, banana, milk, vanilla and sugar, and whisk to combine
- 2 large eggs
- 1 cup very ripe bananas (mashed, about 2 bananas)
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 2 tablespoons sugar (plus 1/2 cup)
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg (freshly grated)
- 1/4 teaspoon ground cinnamon (plus 1 tablespoon)
- canola oil (for frying)
- VANILLA BOURBON CARAMEL SAUCE
- 1 cup sugar
- 3 tablespoons water
- 1 cup heavy cream
- 2 tablespoons bourbon
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
Hummus and Grilled-Zucchini Pizzas
By TPMay
Set a pizza stone in the oven and heat the oven to 500° for 30 minutes
- One 7-ounce container of roasted-garlic hummus
- 3/4-cup extra-virgin olive oil, plus more for greasing
- Salt
- Freshly ground pepper
- 3 medium zucchini (1 1/2-pounds), sliced on the diagonal 1/4-inch thick
- Two 8-ounce balls pizza dough
Slow Roasted Chateubriand For Two
By TPMay
Makes 12 ounces
- 16 oz beef tenderloin
- Kosher salt and coarse black pepper
- Blended oil (enough to coat pan, about 3 T)
- 1 oz butter
- Whole thyme, removed from stem
- 2 garlic cloves, minced
- 1 shallot, minced
- 1/4 cup white wine
- 1/2 cup each chanterelle mushrooms, maitake mushrooms, black trumpet
- Mushroom
- 8 oz Beef Demi glace
MASHED POTATO CASSEROLE
By TPMay
6-8 Servings
- 1 tablespoon olive oil
- 3 pounds potatoes (peeled, cut into 1-inch pieces)
- 8 tablespoons unsalted butter (softened)
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 cup sharp white cheddar cheese (shredded)
- 1/2 cup panko bread crumbs
- 1/2 cup store-bought fried onions
- Kosher salt and freshly ground black pepper (to taste)
STUFFED CABBAGE, LIGURIAN STYLE
By TPMay
Preheat the oven to 375°F Bring 8 quarts of water to a boil in a large pasta pot
- 1 Large Green Cabbage (3-4 lbs)
- 6 Tablespoons Extra Virgin Olive Oil
- 2 Medium red onions (cut into 1/2-inch dice)
- 6 Garlic cloves (thinly sliced)
- 1 Lb New potatoes (scrubbed and cut into 1/4-inch dice)
- 1 cup Fresh Ricotta (drained)
- 1 1/2 cup Fresh basil leaves (finely slivered)
- 1/4 Cup Fresh Italian parsley (finely chopped)
- 2 Cups Basic Tomato Sauce
- 1/2 Cup Pecorino Romano (freshly grated)
- Salt and freshly ground black pepper
PAPPARDELLE WITH PEAS AND PARM
By TPMay
Bring a large pot of salted water to a boil
- 3 cups fresh shucked peas (substitute with frozen)
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmigiano-Reggiano (plus more)
- 1/2 onion (finely chopped)
- 1 pound fresh pappardelle
- 1/4 cup thinly sliced scallions
- kosher salt and freshly ground black pepper
PORTOBELLO WELLINGTONS
By TPMay
Preheat oven to 375ºF. In a large bowl, add the Portobello’s and carrots
- 2 pounds Portobello mushrooms (stems and gills removed, cut into 1/2-inch strips)
- 1 bunch carrots (peeled, cut into 1/2-inch strips, about 1 pound)
- 3-4 tablespoons olive oil
- 2 tablespoons fresh thyme leaves
- 1 stick unsalted butter (melted)
- 4 phyllo sheets (cut in half to make 8 (12"x9”) rectangles)
- 1 jar grape leaves (rinsed & dried, stems removed)
- 2 tablespoons fresh dill (chopped)
- kosher salt and freshly ground black pepper (to taste)
- Greek yogurt (to serve)
Stuffed Beef Tenderloin
By TPMay
Season Meat with season salt, red pepper and garlic, to taste
- Morton’s Season salt
- red pepper
- garlic
- 1/2 stick unsalted butter 1 chopped onion
- 4 teaspoons lemon juice 1/2 pint whipping cream
- 1 pound shrimp 1 pound crabmeat
- 6 teaspoons bacon bits garlic, to taste